Festive Carrot Cake Muffins with Maple Curd & Pecans
[Vegan]

For the Muffins:

1. Preheat oven to 350°F.
2. In a medium size bowl mix with apple cider vinegar and let it sit for 15 minutes.
3. In a large bowl mix all the dry ingredients except pecans.
4. Mix the rest of the wet ingredients with milk, except carrot.
5. Gradually add the milk mixture into flour mixture and mix thoroughly.
6. Gradually add the carrots and mix well.
7. Add the pecans mix thoroughly again.
8. Spoon batter into your muffing tray; about ¼ cup each.
9. Bake for 25 to 30min, until toothpick comes out clean.
10. When ready, let it cool down for 15min and remove them from the tray.
11. Decorate with curd using piping bag and sprinkle with crashed pecans.

For the Maple Curd:

1. In a small pot, whisk all ingredients and bring into a boil.
2. Reduce the heat, while continue whisking until mixture thickens.
3. Take it off the heat.
4. Let it cool down for 10 minutes.
5. Fill up your pipping bag and decorate your muffins.